If you want to use the Easy Vegan Cheddar Cheese and haven’t already made it, start making it now. Then it’s sandwich time!

Thoroughly rinse and drain your chickpeas and pat them dry with a clean kitchen towel to remove excess liquid. Place the chickpeas in a medium mixing bowl and use a potato masher or fork to mash them until no large pieces of chickpeas remain but before it becomes too smooth or pasty — you want some texture.

To the chickpeas, add the vegan mayonnaise, mustard, salt and pepper, shallot, and pickles, and mix thoroughly. Taste and adjust, adding more mayonnaise for creaminess, dijon for brightness, or black pepper for a kick.

Heat a medium cast iron or non-stick skillet over medium heat.

In the meantime, butter one side of each slice of bread. Once the skillet is hot, place a slice of bread butter side down in the pan, then carefully spread a semi-thick layer (3-4 Tbsp) of vegan cheddar cheese on the bread (or place a slice or two of cheese down if using store bought). Top the cheese with a heaping ⅓ cup of the vegan 'tuna,' spreading it out evenly with a fork. Place another slice of bread, butter side up, on top of the 'tuna'.

Cook the sandwich over medium heat for 2-3 minutes, peeking at the underside of the bread to see if it’s getting nicely toasty. Once the bottom slice of bread is golden, flip! Cook for another 2-3 minutes, until both sides are nice and golden brown and crispy and the cheese appears melty and gooey.

Repeat with remaining bread, cheese, and 'tuna.' Then enjoy!

Best when fresh. Chickpea 'tuna' can be made ahead and stored in a sealed container in the refrigerator for 2-3 days. Not freezer friendly.